Chermoula Yogurt Sauce
Another great sauce/dip for your fridge that goes well with vegetables, roasted meats, chips, chicken wings…
Category
Condiment
Servings/Yield
Yield 1 1/2 cups
Author
Helen Park
Another great sauce/dip for your fridge that goes well with vegetables, roasted meats, chips, chicken wings…
Ingredients
-
1 Tbsp Mousa blend
7 oz Greek yogurt (200 g)
½ c mayonnaise (100 g)
1 lemon, zested on a fine grater and juiced to yield:
2 tsp lemon zest
2 Tbsp lemon juice
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3 Tbsp olive oil (45 g)
3 Tbsp water (45 g)
-
½ tsp fine sea salt
Directions
In a small mixing bowl, mix all ingredients to combine well.
Transfer to a clean container and store refrigerated.
Recipe Note
Recipe Note
This recipe can be made ahead and kept for up to 1 month.
The sauce is better made in advance so the spices have a chance to hydrate and bloom into the sauce for full flavor.
The Greek yogurt quantity of 7oz is 1 retail cup of yogurt (Fage was used for this recipe) but you can substitute 7-8oz of your favorite Greek yogurt, adjusting for consistency if needed.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
Variations and Ideas
The yogurt sauce is very adaptable so try it with your favorite blend substituted for Mousa or just good old fresh black pepper and salt.
Usage Ideas
Grilled Carrot with Mousa Yogurt and Sillery Almonds
Questions? Contact helen@laboiteny.com
